Chicken pot pie with corn and bacon from The Cook's Country Cookbook: Regional and Heirloom Favorites Tested and Reimagined for Today's Home Cooks by Editors of Cook's Country Magazine

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Notes about this recipe

  • dbuhler on February 01, 2024

    I have been making this dinner for years, it's a family favorite! I have made a couple of tweaks over the years, one is I switch out the chicken breasts for equal amount of shredded rotisserie chicken, and I increase the chicken broth to 2 and 1/2 cups, everything else I leave the same. I've made this with both the pie dough topping and the biscuits and recently my family has been a big fan of the parmesan biscuits. I have no need to find any other pot pie recipe...this is it for us!

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